Feb 27, 2008

Pithod is my favorite dish which i learn't from my grandmother. And of course everyone knows grandma's cooking is always the best :)Ingredients:1cup curd1cup Gram flour (Besan)1 cup waterSalt to taste1 pinch Turmeric powder2 pinches red chilli powder1tsp lemon juicePreparation:1. Mix all the above ingredients and blend it togther in to a smooth paste.2. Fry the batter on a medium flame till it becomes thick and starts to leave the pan sides or doesn't stick to your finger.3. Once above step is done, immediately spread the batter on a round plate evenly and sprinkle some red chilli powder. Spreading it too late may cause the batter to dry and will not spread evenly.4. Leave the above spread for about 15mins and then roll over slowly without breaking and cut in to small round shapes.Garnishing :1. Fry little mustard seeds, cumin seeds, curry leaves in 1tsp ghee and spread over the cut round shapes of pithod.2. Garnish with coriander leaves.

3.Beat the condensed milk using a hand beater for a while and later add the essence.

4. Add the above dry ingredients little by little alternating it with milk and melted butter to the condensed milk batter. If required add some diet coke instead of water to get the smooth flowing consistency.

5. Put the batter in the baking dish and bake till the tooth pick comes out soft like crumbs. It takes approximately 35mins to bake. Allow to cool.

Ingredients for Icing:

1/2 tin canned cherries and syrup

1 cup fresh whipped cream

3 tbsp powdered sugar

4 tbsp grated dark or plain chocolate

1/2 tsp vanilla essence

To make whipped cream icing:

1. Beat the cream over a tray of ice cubes with a hand beater. Do not overbeat. It should form soft peaks. Add in the sugar and essence. Mix gently. Put some icing in the icing bag for final decorations and leave the rest in the bowl. Keep both in the refrigerator.

2. Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes.

3. Spread the cream icing on lower half of the cake. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping decorations.

Place the other half of the cake on top of the lower layer. Spread a little more icing on top and decorate the top edges and bottom edges with the icing nozzles. Spread the chocolate flakes all over and decorate it with cherries.

Tips:

1.You can also grate the chocolate bar using a peeler for a very different stylish curly look.

2. Instead of cooking sprays baking sprays are available in the market with just a touch of baker's flour for a convenient one-step spray that lets baked goods slide right out of the pan.

Feb 19, 2008

Naan is a flatbread made in India and other surrounding countries. Naan is like pita bread, yet softer. It is made in wide varieties like Garlic naan, Plain naan, Paneer naan etc. It is usually served with a combination of dals and vegetable curries.

INGREDIENTS:

1 package active dry yeast

2 teaspoons sugar

3/4 cup warm water

1 1/2 cup all purpose flour (Maida)

1 teaspoon salt

1/4 cup ghee

3 tablespoons plain yogurt

melted butter for brushing

PREPARATION:

Add sugar and yeast to ¾ cup warm water. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.Combine flour and salt in another bowl. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes, until the dough soft. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled. Preheat oven to 425. Divide dough into 8-10 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking tray and brush with melted butter. Cook in oven for 8 minutes or until lightly browned and puffed up.

Feb 15, 2008

Dal Makhani is a delicacy of NorthIndia filled with rich proteins and fiber .It is one my favorite dishes simmered with ghee tomatoes, onions, lentils and beans along with ginger, garlic and few other spices (garam masala). Dollops of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream. Dal Makhani takes longer to cook than the split dals, but the result is worth it.

Ingredients:

1 cupWhole Urad or black gram lentil

1/3 cup Kidney beans (Rajma)

1" stick Cinnamon (dalchini)

2 Cloves(laung)

2 Cardamoms (elaichi)

2tspRed chilli powder

1 tspturmeric powder

3-4 tbsGhee or butter

1 tspCumin seeds (Jeera)

1 tbsp minced ginger & garlic

1 medium onion chopped

1½ cups fresh tomato pulp

1/2 tspGaram Masala

Salt to tastePinch of hing (Asafetida)

Garnishing:

1/2 cup fresh cream.

2 tbsp Chopped coriander leaves

Method:

Wash and soak black Urad whole and Rajma overnight. Cook the soaked dal and rajma in 5-6 cups of water with salt.Whisk well till the dal is almost mashed.Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle; later add laung, dalchini, and elaichi. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed. Later add red chili powder and turmeric. Add mashed dal and rajma to this mixture and little water (desired consistency). Simmer at a very slow flame for 15-20 minutes. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving. Serve hot with Naan or Paratha or with Rice.

Feb 4, 2008

Pani Puri one of India's favorite snack or chat.It is surely an experience eating Pani Poori. This popular Indian snack is also called Gol Gappa. Usually enjoyed at many of the street vendors in India it is becoming increasingly popular in many restaurants.Ingredients: To make Puri

Maida- 1/2 cupRava (Semolina) - 1/2 cupBaking powder- 1 pinchSalt

Mix the above ingredients with cold water and make it into smooth stiff dough. Cover the dough with a wet cloth and place in a bowl. Keep the bowl in another bowl filled with ice cubes. Set aside for 15 minutes. Make small even sized (round biscuit size) balls from the dough and roll into small circles. Put one by one in hot oil and press well with ladle to puff up. Fry till crisp and golden brown. Fry on medium flame. Store in an air tight container.

Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.Grind together mint leaves, chopped coriander, ginger, chillies and cumin seed powder to a smooth consistency in a blender.Transfer the paste into a large bowl. Add 1 litre of water, tamarind water and continuously mixing the contents. Add black salt and salt. Mix well.Refrigerate for about 2 hours to ensure proper blending. Keep the water cool for a better taste.

Feb 1, 2008

Badam Katli is one of the richest sweets of NorthIndia usually made in all weddings. It is one of the delicious and easiest sweets to make. I had learnt this recipe from my grandmother and tried it for the first time and it came out really awesome.Ingredients-:

500 gm Almonds (soaked overnight or soak in hot water )

450 gm Sugar, powdered

Few tbsps Milk

Silver foil

Method-:

Soak the almonds in hot water for an hour.

Drain and change water from almonds.

Peel the skin of the almonds. Wash once more with cold water.

Grind to a fine paste using as little milk as possible.

In a heavy large skillet mix almond paste and powdered sugar.

Cook, stirring constantly, using a large handled spoon or spatula on a medium flame.

Take care of splattering in initial stages.

Also, do not stop stirring because the mixture may get burnt or stick to bottom of skillet which will spoil the taste.

When a soft ball is formed, which means it will leave the sides of the skillet, take off from fire.

Grease a clean work surface and a wooden rolling pin with melted ghee.

Roll quickly while still warm to 1/5" thickness in a proper square shape.

Dosa one of my favorite south indian breakfast recipe is eaten with coconut chutney , sambhar. Though considered as a breakfast dish, dosas are also eaten at other times of day. There are a variety of dosas and this is an instant version which can be made in just 20 mins time.

Spinach is one of the most commonly available vegetable, which is a rich source of IRON. Spinach needs very gentle handling. So try and cook it ASAP when they are fresh and nice, crisp and tender. Here is the recipe for very healthy, green and tasty rice.INGREDIENTS: